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Recipe for Vegetable Frittata

Vegetable frittata recipe packed with fresh spinach, bell peppers, and tomatoes developed by the California Culinary Centers for school food service and menu planning.

Vegetable Frittata

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Yields 48 Servings

This recipe yields one–12 inch by 20 inch by 2½ inch sheet pan of vegetable frittata for 48 servings: 2 inch by 2½ inch portions.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 4 ounces as purchased (AP) fresh red onions
  • 1 pound and 8 ounces AP fresh whole red bell peppers
  • 1 pound and 8 ounces AP fresh whole tomatoes
  • 2 ounces AP fresh garlic
  • 2 teaspoons table salt
  • 1 tablespoon ground cumin
  • 1 teaspoon ground black pepper
  • 1½ ounces or ½ bunch AP fresh cilantro
  • 2 pounds AP fresh spinach with stems
  • 2 tablespoons vegetable oil (U.S. Department of Agriculture [USDA] food item)
  • 33 fresh whole eggs, large (USDA food item)
  • 2 cups low-fat milk, one percent
  • 1 quart reduced fat, yellow cheddar cheese, shredded (USDA food item)
  • Pan release spray

Directions

To Prepare Vegetables
  1. Peel, trim, and dice onions into 1 inch pieces to measure ½ cup. Set aside.
  2. Rinse bell peppers under cool running water. Dice into ½ inch pieces to measure 1 quart. Set aside.
  3. Rinse tomatoes under room temperature running water. Dice into ½ inch pieces to measure 3 cups.
  4. Peel and mince garlic to measure 2 tablespoons.
  5. Measure salt, cumin, and black pepper. Set aside.
  6. Rinse cilantro under cool running water. Trim and chop leaves and stems into ⅛ inch pieces to measure ½ cup. Set aside.
  7. Rinse spinach under cool running water. Trim and chop spinach into ½ inch pieces to measure 3 quarts and 1 cup. Set aside.
  8. Heat large sauté pan or tilt skillet. Add oil.
  9. Add onions, bell peppers, tomatoes, garlic, salt, cumin, black pepper, cilantro, and spinach to oil. Sauté at medium flame until softened.
  10. Remove from heat and set aside. Allow to cool for a minute.
To Prepare Egg Mixture
  1. Combine eggs, milk, and 2 cups cheese in large mixing bowl. Reserve remaining 2 cups of cheese for topping; set aside. Combine egg mixture in mixer using paddle attachment on low speed for 2 minutes.
  2. Add vegetables to egg mixture. Mix to combine.
  3. Preheat convection oven to 350°F or conventional oven to 375°F.
  4. Spray to coat one–12 inch by 20 inch by 2½ inch pan with pan release spray.
  5. Pour egg and vegetable mixture into pan.
  6. Bake in preheated convection oven for 25 minutes or conventional oven for 30 minutes or until inserted knife comes out clean. Critical Control Points (CCP): Heat egg mixture to 155°F or higher for at least 15 seconds.
  7. Remove frittata from oven and sprinkle remaining cheese on top. Return to oven and bake until cheese is melted, about 5 minutes. CCP: Hold for hot service at 135°F or higher.
  8. Cut pan 6 slices by 8 slices to yield 48–2 inch by 2½ inch pieces.
  9. Serve one–2 inch by 2½ inch piece frittata per serving.

Nutritional Analysis

  • Calories, in K calories: 100.00
  • Carbohydrates, in grams: 3.34
  • Protein, in grams: 8.20
  • Saturated fat, in grams: 2.50
  • Trans fat, in grams: 0
  • Total fat, in grams: 6.12
  • Sodium, in milligrams: 241.86

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 96 Servings

This recipe yields two–12 inch by 20 inch by 2½ inch sheet pans of vegetable frittata for 96 servings: 2 inch by 2½ inch portions.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 8 ounces as purchased (AP) fresh red onions
  • 3 pounds AP fresh whole red bell peppers
  • 3 pounds AP fresh whole tomatoes
  • 4 ounces AP fresh garlic
  • 1 tablespoon and 1 teaspoon table salt
  • 2 tablespoons ground cumin
  • 2 teaspoons ground black pepper
  • 3 ounces or 1 bunch AP fresh cilantro
  • 4 pounds AP fresh spinach with stems
  • ¼ cup vegetable oil (U.S. Department of Agriculture [USDA] food item)
  • 66 fresh whole eggs, large (USDA food item)
  • 1 quart low-fat milk, one percent
  • 2 quarts reduced fat, yellow cheddar cheese, shredded (USDA food item)
  • Pan release spray

Directions

To Prepare Vegetables
  1. Peel, trim, and dice onions into 1 inch pieces to measure 1 cup. Set aside.
  2. Rinse bell peppers under cool running water. Dice into ½ inch pieces to measure 2 quarts. Set aside.
  3. Rinse tomatoes under room temperature running water. Dice into ½ inch pieces to measure 1 quart and 2 cups.
  4. Peel and mince garlic to measure ¼ cup.
  5. Measure salt, cumin, and black pepper. Set aside.
  6. Rinse cilantro under cool running water. Trim and chop leaves and stems into ⅛ inch pieces to measure 1 cup. Set aside.
  7. Rinse spinach under cool running water. Trim and chop spinach into ½ inch pieces to measure 1 gallon, 2 quarts, and 2 cups. Set aside.
  8. Heat large sauté pan or tilt skillet. Add oil.
  9. Add onions, bell peppers, tomatoes, garlic, salt, cumin, black pepper, cilantro, and spinach to oil. Sauté at medium flame until softened.
  10. Remove from heat and set aside. Allow to cool for a minute.
To Prepare Egg Mixture
  1. Combine eggs, milk, and 1 quart of cheese in large mixing bowl. Reserve remaining 2 cups of cheese for topping; set aside. Combine egg mixture in mixer using paddle attachment on low speed for 2 minutes.
  2. Add vegetables to egg mixture. Mix to combine.
  3. Preheat convection oven to 350°F or conventional oven to 375°F.
  4. Spray to coat two–12 inch by 20 inch by 2½ inch pans with pan release spray.
  5. Pour egg and vegetable mixture into pans, dividing mixture evenly among pans.
  6. Bake in preheated convection oven for 25 minutes or conventional oven for 30 minutes or until inserted knife comes out clean. CCP: Heat egg mixture to 155°F or higher for at least 15 seconds.
  7. Remove frittata from oven and sprinkle remaining cheese on top. Return to oven and bake until cheese is melted, about 5 minutes. CCP: Hold for hot service at 135°F or higher.
  8. Cut each pan 6 slices by 8 slices to yield 48–2 inch by 2½ inch pieces per pan, for a total of 96 pieces.
  9. Serve one–2 inch by 2½ inch piece frittata per serving.

Nutritional Analysis

  • Calories, in K calories: 100.00
  • Carbohydrates, in grams: 3.34
  • Protein, in grams: 8.20
  • Saturated fat, in grams: 2.50
  • Trans fat, in grams: 0
  • Total fat, in grams: 6.12
  • Sodium, in milligrams: 241.86

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes
  • Meatless recipes

Serving Suggestion

  • Yield 48 or yield 96–2 inch by 2½ inch pieces of vegetable frittata.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1.5 ounce equivalents meat/meat alternative
  • ⅛ cup vegetables (⅛ cup other vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Vegetable oil
  • Fresh whole eggs, large
  • Reduced fat, yellow cheddar cheese, shredded

Recipe Roots (Flavor Profile)

  • Mediterranean

Preparation Time

  • Preparation: 30 minutes for 48 servings or 45 minutes for 96 servings
  • Cook: 30 minutes for both 48 servings and 96 servings

Critical Control Point (CCP)

  • CCP: Heat egg mixture until internal temperature reaches 155°F or higher.
  • CCP: Hold frittata for hot service at 135°F or higher.

Kid Rating

Four-fork kid rating.

Culinary Center

Conejo Valley Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Friday, June 28, 2019
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